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mint basil pesto in a small bowl on a counter next to a napkin

Mint Basil Pesto

This variation of pesto features fresh mint and basil, toasted pine nuts, lemon, and garlic. It's a delicious way to use garden herbs! Recipe yields about 1 cup.
Course Condiment
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 270kcal


  • Food processor or high-powered blender


  • ½ cup toasted pine nuts
  • 1 cup basil leaves rinsed and patted dry
  • 1 cup mint leaves rinsed and patted dry
  • 1 to 2 tablespoon lemon juice
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ cup freshly grated Parmigiano Reggiano optional; omit for vegan
  • ¼ cup extra virgin olive oil more as needed


  • In a food processor or high-powered blender, pulse the toasted pine nuts until finely chopped. Add the herbs, lemon juice, garlic, salt, and cheese if using. Pulse until the herbs are finely chopped.
  • Slowly drizzle the olive oil into the food processor or blender via the hole in the top while pulsing/blending until smooth. Add more or less olive oil as needed for desired texture. Taste and adjust seasonings as desired.
  • Enjoy your pesto, then come back and leave a rating or review!


  • Herb Variations: Use 2 cups basil instead of a mix or replace the 1 cup mint with arugula, spinach, cilantro, or parsley.
  • Nut Variation: Sub walnuts, cashews, or pecans.
  • Vegan: Omit the cheese.
  • Nut Free: Use sunflower seeds or pepitas instead of pine nuts.
  • Storage: Store in airtight jars or containers in the fridge for at least a week.
  • Freezing: Store in airtight containers and freeze for up to 3 months. Or freeze individual portions of pesto in an ice cube tray. Remove pesto from the tray once frozen and store the frozen cubes in a labeled bag.


Serving: 0.25cup | Calories: 270kcal | Carbohydrates: 5g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 250mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 848IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 2mg